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Broccoli & Cauliflower Halloumi Fritters with Coriander Aioli

  Broccoli & Cauliflower Halloumi Fritters (Gluten-Free, Grain-Free, Primal, Low Carb)

These grain-free and gluten-free cauliflower and broccoli fritters are perfect for a leisurely breakfast or brunch; and I often make them for dinner on Meatless Mondays. This recipe is more primal than paleo as I am using some dairy, but you could make them dairy-free as well.

Cauliflower and broccoli are great sources of fibre and vitamins, while eggs and cheese will add a decent dose of protein. I am using halloumi cheese, which is traditionally made from sheep’s and goat’s milk; however, many mainstream manufacturers now also add cow’s milk. Check the label, if you would prefer to avoid cow’s milk dairy altogether. You can certainly make these without cheese, as the eggs and coconut flour should still hold the shape of the fritters.

Broccoli & Cauliflower Halloumi Fritters (Gluten-Free, Grain-Free, Primal, Low Carb) Cook’s notes: You can replace halloumi cheese with grated Parmesan or Pecorino cheese, or raw aged cheddar – whatever you can tolerate and have on hand. If omitting cheese completely, you could add some nutritional yeast flakes and onion powder for a little ‘cheesy’ flavour. Coconut flour can be replaced with double the amount of tapioca flour, almond meal or buckwheat flour – whatever you like to use as your preferred flour/starch.

Cauliflower Broccoli & Halloumi Fritters
Prep time
Cook time
Total time
Serves: 8 fritters
For the fritters
  • 1½ cup finely diced cauliflower
  • 1 cup finely diced broccoli
  • ½ cup grated halloumi cheese
  • 2 whole eggs
  • 1 tablespoon coconut flour
  • Pinch of salt and black pepper
  • Coconut oil or ghee for cooking (ghee=clarified butter)
For the coriander aioli
  • 2 tablespoons mayonnaise (can also be completely omitted)
  • 1 tablespoon olive oil
  • 1 tablespoon freshly chopped coriander
  • ½ garlic clove, finely grated or diced
  • A squeeze of lemon or lime juice
  1. In a large mixing bowl, combine the fritters ingredients. If not using any haloumi cheese, add a more generous pinch of salt. Mix well.
  2. Heat a large frying pan over medium-high heat and melt 1 tablespoon of ghee or coconut oil. Using your hands, shape the mixture into small patties and add to the hot pan, one by one. Bring the heat down to medium and fry for 4 minutes on each or until golden brown.
  3. In the meantime, whisk together the aioli ingredients and serve in a side ramekin.
  1. Made these tonight! Very tasty although mine fell apart.. I’m guessing I didn’t dice the veggies enough and they were to big but none the less still taste yummy. I made mine was an avocado, lime and chilli flake sauce! :)

  2. Thank you so much for posting. I really enjoyed these. I didn’t have haloumi cheese so I used fresh mozzarella and they turned out great (5 Big fritters)

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  4. I made these for dinner tonight. Delicious! I left out the haloumi and i added fresh chilli. Quick, easy, and very tasty! Thanks!

  5. Followed this recipe tonight in an attempt to get my youngest (3yo) to eat broccoli… Happy to say he ate every bit! Just a note too, I used egg rings and they stayed together beautifully. We will be using this recipe again!

  6. Hi there,
    I made these fritters with and without cheese, and i actually prefer them without – you get a really nice veggie flavour coming through!

    Also worked well to bake them as patties (still browned nicely on the outside).

    Thanks for a great recipe!

  7. Made these for breakfast this morning, they were delish! May have gotten a little overexcited with the amount of veggies though as it seemed like there wasn’t quite enough batter to bind it all together, so I just added another egg and a wee bit more coconut flour. Had them with some yummy smoked crispy bacon and salad greens and it was almost like I was at Bill’s eating his corn fritters! My 18 month old daughter loved them with a dollop of yoghurt :)

  8. I made the fritters this morning but added left over roast lamb (chopped up finely) as well they were delicious!!!!!!! Thankyou :)

    1. Jas, that’s a sneaky little way of getting extra protein! I do it with bacon sometimes…because we all need a little more bacon ;)

  9. These sounds delicious! If I can’t get Halloumi cheese, could I just use regular sheep or goat cheese, or is there a replacement you recommend? So glad to have found your blog! I look forward to incorporating many of your recipes (I pinned a bunch!) into our meals. The 7 breakfasts post is my favorite so far. Thanks so much, from North Carolina. Looking forward to reading more!

    1. Hey Jenny, I think most harder sheep or goats feta type cheese can be used as well. Or even some grated Pecorino, which is a sheep milk Parmesan equivalent, will be quite nice.

  10. I have made these twice now and they are SOOOOO good. I dont have coconut flour (making that in the next day or so) so I used Bobs Red Mill Gluten Free baking flour mix, I just had to use a little more to get the consistency. I also didnt make the sauce but used a little hot sauce on them and they are fabulous! My kids even ate them with some ketchup! n Definitely a keeper! I feel like I can eat half the recipe and really not be damaging my whole day of calories. (the carb lover in me loves that the cauliflower tastes like potatoes haha)

  11. Made these for lunch today, Kids loved them what a winner, thanks so much for your great recipes and blog , I have finally found a great Paleo Australian blog, with food I would like to cook and eat. Thanks again.

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  13. I baked these in the oven at a high heat (230 deg celcius) for about 30 mins – it stays together this way… they do fall apart in the pan. That’s why I did my second batch in the oven. But great recipe!!

  14. Hi – these didn’t hold together quite as I expected, the mixture was really moist so I ended up more with cauli & broccoli crumbs – they tasted great but just didn’t look good. Any clues to what I may have done wrong?

    1. Hi Rebekah,

      They are quite fragile and even I found that I had to be quite careful when turning them over. Without being in the kitchen with you, I can think of these few reasons: 1) it could be that the cauliflower and broccoli were not diced finely enough so the pieces were too large and caused the breakage 2) ratio of eggs to vegetables, if say there were a little less vegetables and the eggs were larger than usual – that would make it more moist. I would test it with a bit more coconut flour and a more finely diced veggies. Also, when you fry them, make sure to wait until a brown crust forms on the bottom before turning over very carefully with a spatula. Basically, you want to wait until they are cooked half way up which would hold them in place better. I hope that helps.

      p.s. another reader tried to bake it as a loaf in the oven and it worked a treat for them. I will have to try that as well one day.


  15. i made these last night but doubled the recipe as i wanted some leftovers for lunches, i wasn’t sure if they were going to hold as patties to instead i just baked the mixture as a slice on some baking paper (180 for 20 minutes) and it turned out really well!

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